Avocado Spring Salad
Avocado Spring Salad is fresh and light. It can be an entree or a light lunch.
Preparation time: 10 minutes
Cooking time: 8 minutes
1 radicchio or Treviso, broken into leaves and washed
100g snow peas, trimmed, blanched and refreshed in cold water
100g pea shoots
1 bunch radishes, washed and sliced
½ red onion, finely sliced
2 large ripe avocadoes, sliced
60 g chopped, roasted macadamias
1/3 cup (80ml) extra virgin olive oil
1 tablespoon (20ml) apple cider vinegar
½ teaspoon honey
½ teaspoon (5ml) sesame oil
2 tablespoons chopped coriander
- For the vinaigrette: combine all ingredients in a jar and shake well to combine.
- To serve, divide radicchio or Treviso leaves between four plates. Top with snowpeas, witlof, pea shoots, radishes, red onion and avocado. Drizzle with vinaigrette, top with macadamias.
Lyndey’s Note: To bulk this up add roasted kumara, or meat lovers can add roasted pork or turkey slices.
Linguine with Avocado Pesto, Asparagus and Peas